Russischer Zupfkuchen - Russian Crumbcake
Submitted by cowgirl on February 02, 2003 at 10:08 am

DESCRIPTION
Russischer Zupfkuchen - Russian Crumbcake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Russischer Zupfkuchen ( Russian Crumb-Cheesecake)

This one is easy, pretty and very good!

375 grams (3 cups) AP flour
40 grams cocoa
2 tsp. baking powder
200 gr (1 cup) sugar)
few drops vanilla
1 egg
200 gr butter or margarine

filling:
500 gr (2 cups) quark
200 gr sugar
1 tsp. vanilla
3 eggs
1 pckg. Cook and serve vanilla pudding (or 45 gr custard powder)
1 cup melted, cooled butter

Put all the dry dough ingredients in a food processor, mix 30 seconds, add butter in small chunks, process 30 secs more, add egg and process until a dough forms. Knead dough on a clean surface until it’s quite smooth. Wrap in foil and refrigerate 45 minutes.
Meanwhile grease bottom of a 10 inch springform pan and prepare filling :
Mix all the filling ingredients except butter until smooth, then add butter in a thin stream, mix well.
Crumble half of the dough in the springform, press onto bottom and a bit up the sides, pour filling in the crust and crumble remaining dough on top.
Put cake in a preheated 340° oven ( middle rack) and bake 60-70 minutes.
Let cool on a rack.

Recipe by Dr. Oetker.